After packing your sauce with chilli and garlic, all it needs is paneer to soak up all that delicious flavour. Then add your noodles, toss, plate, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.7 g||7.9 g|
|Protein||12.7 g||37.4 g|
|Salt||1.09 g||3.22 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Cut the paneer into cubes
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium high heat
Once the pan is hot, add the paneer with the ginger & garlic paste and soy sauce and cook for 2-3 min or until beginning to golden
Add the medium egg noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite
While the noodles are cooking, trim, then chop the spring onions roughly
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Once the paneer is golden, add the chopped spring onion to the pan and cook for a further 2-3 min or until softened
When the noodles are almost cooked, add the sliced pepper to the noodles and cook for 1-2 min further
Once done, drain the noodles and red pepper and reserving a cup of the starchy noodle water
Meanwhile, add the cornflour to a small bowl with 1 tbsp [2 tbsp] water
Stir until dissolved, then add the Sriracha, tomato ketchup, rice wine vinegar and dried chilli flakes (can't handle the heat? Go easy!) with a pinch of salt and a generous pinch of sugar
Stir it all together – this is your chilli sauce
Add the drained noodles to the paneer with the chilli sauce and give everything a good mix up – these are your spicy paneer chilli noodles
Tip: Add a splash of starchy noodle water if it's looking a little dry
Crush the peanuts in their bag with a rolling pin
Serve the spicy paneer chilli noodles and garnish with the crushed peanuts